ranchcook's Notes:
Expand2 Meyer lemons (or another variety will work as well) Ask a question about this ingredient
5 large eggs Ask a question about this ingredient
2 1/4 cups granulated sugar Ask a question about this ingredient
2 tablespoons finely chopped fresh rosemary Ask a question about this ingredient
1 1/2 cup toasted pine nuts, chopped (see note below) Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
1 cup unsalted butter, cut into pieces Ask a question about this ingredient
2 tablespoons lightly beaten egg Ask a question about this ingredient
1 1/2 cup Sweetened whipping cream for serving (optional) Ask a question about this ingredient
1. To make filling, puree the lemon slices in the bowl of a food processor fitted with the metal blade. With the motor running, add the eggs, one at a time. Add 1 cup of the sugar and the rosemary and process until well mixed. Transfer to a bowl and refrigerate overnight.
Ask a question about this step2. To make the crust, pulse the pine nuts, 1 1/4 cup of the flour, and 1/4 cup of the sugar in the bowl of a food processor fitted with the metal blade, until well ground. Add 1/2 cup of the butter and the lightly beaten egg and mix until dough comes together. 3. Press the dough into the bottom and up the sides of a 9 inch tart pan with a removable bottom. Cover and refrigerate overnight.
Ask a question about this stepPreheat oven to 350 degrees F.
Ask a question about this step5. In a small bowl, stir together the remaining 1 cup of sugar and remaining 3/4 cup of flour. Add the remaining 1/2 cup of butter and using your fingers, work the mixture until it resembles coarse bread crumbs.
Ask a question about this step6. Pour the lemon filling into the prepared tart pan and sprinkle evenly with the topping. Bake for 45-50 minutes or until the topping is golden brown and filling is set (it will be slightly jiggly in the center).
Ask a question about this step7. Remove the tart from the pan by removing the bottom of the tart pan. Serve warm, with the sweetened whipped cream, if desired.
Ask a question about this stepNOTE: To toast pine nuts, spread in a large skillet over medium heat, stirring constantly until nuts are fragrant and golden brown. Remove from heat immediately to a plate to cool. Chop and proceed with recipe.
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Very interesting!